Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Pink.

Guapa1 wrote: »

Ok 2 questions.
1) Can you freeze coconut milk? *EDIT* seen someone else has done this before.
2) If you make a cake and the top is brown, but the bottom is still unbaked what do you do and how do you make sure it doesn't happen again?

Hi Guapa1,

This thread should help with the cakes: Where am I going wrong with cakes ?

Pink

trying-very-trying

Does anyone have an easy tried and trusted recipe for a naan bread dough that I can do in the breadmaker?

Edit; sorry if should I have put this on the breadmaker questions thread.

Pink.

trying-very-trying wrote: »

Does anyone have an easy tried and trusted recipe for a naan bread dough that I can do in the breadmaker?

Edit; sorry if should I have put this on the breadmaker questions thread.

Hi trying,

There are some tried and tested recipes on this thread:

Naan bread recipe.

Pink

trying-very-trying

Thanks pink, just what I was looking for. I did try looking through the recipe indexes, but I couldn't find this.

the_cat

Hi everyone

I bought some whoopsied reduced fat mozzarella yesterday - can I freeze it?

If the answer is yes, could someone please advise whether to leave it in its wrapper or take it out and grate it (or something else more clever that I haven't though of!!!)

Thanks in advance

Pink.

Hi the_cat,

Yes you can freeze mozzarella, I usually just put it into the freezer in it's packaging. This thread should help: Mozarella - freezing?

Pink

Mags_cat

I can't bake very well - it's too exact a science and my cooking approach is best described as "fling some stuff in a pan and taste. If bad, add some other stuff. Repeat."

But I *can* make muffins - probably because if you mix them too much they go wrong

I make some really nice lemon muffins, with lemon icing on top and I thought about varying them to make the muffin part ginger with lemon icing.

How much ground ginger do you think I should be putting in - seeing as this'll be a seat of the pants type experience...?

Penelope_Penguin

Mags_cat wrote: »

I can't bake very well - it's too exact a science and my cooking approach is best described as "fling some stuff in a pan and taste. If bad, add some other stuff. Repeat."

But I *can* make muffins - probably because if you mix them too much they go wrong

I make some really nice lemon muffins, with lemon icing on top and I thought about varying them to make the muffin part ginger with lemon icing.

How much ground ginger do you think I should be putting in - seeing as this'll be a seat of the pants type experience...?

Try this - Ginger Bear Muffins

Penny. x

Mags_cat

Penelope_Penguin wrote: »

Try this - Ginger Bear Muffins

Penny. x

:T

You're all marvellous, but especially you, Penny! Thanks :beer:

katiejones

Quick Question - can you blanche and freeze leeks?


edit: forget that lol, found this,

Remove tough outer leaves, wash remainder. Cut away green part of stem, slice white flesh or cut in half lengthwise. Blanch 2 minutes if sliced and 3 minutes if cut lengthwise. Chill in iced water 2-3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months